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| kidney beans: 1 cup |
| pickled pork hocks: 1 oz |
| smoked kielbasa - turkey and beef: 12 oz |
| chicken broth: 2 cups |
| onions (chopped): 1/2 cup |
| celery: 1 stalk |
| canned tomato paste: 1 tsp |
| garlic: 2 cloves |
| dried thyme (ground): 1/2 tsp |
| dried oregano (ground): 1/2 tsp |
| cayenne pepper: 1/4 tsp |
| white rice: 8 oz |
Credit: www.bhg.com
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1. Rinse beans. In a large saucepan combine beans and 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
2. In a 3 1/2- to 4-quart slow cooker combine beans, pork hock, andouille, broth, onion, celery, tomato paste, garlic, thyme, oregano, and cayenne pepper.
3. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours.
4. Remove pork hock. When cool enough to handle, cut meat off bone; cut meat into bite-size pieces. Discard bone. Stir meat, rice, and sweet pepper into bean mixture in slow cooker. If using low-heat setting, turn to high-heat setting. Cover; cook for 30 minutes more.
